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Rocky Road Fudge Bars will make people fall in love with you… consider this your warning. This chocolatey, nutty, creamy layered bar is a standard at every family barbecue and summer holiday party and will be for years to come. I get constant comments that it’s sweet, but not too sweet, and could I have another one, please?!

I feel like I’ve been making a ton of not-so-nutritious foods lately and this is supposed to be a mostly nutritious blog. I’ve definitely pushing the limits of that word “mostly.” But ya know what? Someone challenged me recently to share my very first food photo on the Insta… and it wasn’t pretty. I first made these Rocky Road Fudge Bars on June 20, 2014 — more than three years ago! — and today I’m updating the post with some new photos.

Sugar Cake and Caramel Frozen Custard is made with a homemade Spanish sugar cake called bica gallega and homemade dulce de leche. The vanilla custard, bica gallega, and dulce de leche make for an all day affair in the kitchen. Grab a friend and split the duties. The results will be worth it!

I met Jeff several months ago at a dinner party. Naturally, the topic of food came up and it turned out that I wasn’t the only blogger in the room! I love when this happens, especially when the other blogger’s topic of choice is ice cream. We decided to team up for this blog post because I love ice cream and writing and Jeff is a mad scientist ice cream aficionado, as you’ll read below!

Air Fryer Coconut Shrimp with Piña Colada Dip is a healthy, tropical summer appetizer. Eat four or five of them paired with a side salad for a light meal. Air frying shaves off calories and fat, but you keeps the shrimp brown and crispy. And my version is gluten free.

There is nothing worse in my window unit Chicago apartment than turning on the oven in July. Except, perhaps, turning on the oven in August. The kitchen is the only room in my apartment without an AC unit and many a day you can find me foodblogging away over the oven or stove, droplets of sweat beading on my forehead and pooling right under my eyes. Because you gotta do what you gotta do for the blog, right?

Spicy Peach Mezcal Mule-Ritas are frothy and sweet with fresh summer peaches. Mezcal adds smoke and jalapeños add a zing. And the best part? They’re ready in five minutes!

Current problem: How do I fit all the star ingredients in this cocktail into a single title that will fit on one line and simply roll off your tongue? Spicy Peach Mezcal Mule-Rita, that’s how. I conquered, but I had to make up a word in the process. Then I think to myself, when did “mule” come to mean “with ginger beer” and when did “margarita” come to mean “with tequila?” Maybe Mule-Rita is gonna be the next big thing. Maybe I’m starting a trend.

RumChata Blondies with Fireball Cream Cheese Frosting are the perfect summer party dessert. This recipe will not fail to impress. Trust me, I’ve made it five times in five weeks and my friends keep asking for more!

It took me four tries. FOUR. And thank heavens I kept trying because RumChata Blondies with Fireball Cream Cheese Frosting are SLAMMIN’. On the first three tries, I was set on a cream cheese swirl because I thought cream cheese frosting would be too sweet. I will admit, I was wrong. These are fantabulous x19203 and everyone has agreed.

Is there a better way to showcase bright, colorful summer veggies than on skewers? These Lemon Herb Chicken Skewers are farmer’s market fresh with a snappy flavor and they’re gluten free, sugar free, and paleo friendly too. My veggie combination covers almost every color of the rainbow, but swap in whatever you’re craving!

Do you remember when I posted about Easy Oven-Baked Tandoori Chicken? I decided that all of my freelance posts would be posts about c’est moi, my most favorite subject. Or maybe I made that decision when I posted about Paleo Southern Biscuits. Regardless, the decision has been made.

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…